This food had to remain edible, despite the long distances travelled. Ideally, food would be produced that could have a long-term shelf life. This meant that the food had to be altered to extract the parts that would make it go off (in most food this includes omega-3 ‘good fats’ – we’ll discuss this later) which would then be replaced with a substitute that could act as a preservative (various of the E-numbers you now see on food packaging) and other ingredients that would make the food more palatable (mostly sugar, salt and fat combinations).
Replacing foods ingredients with preservatives
